Winter Buddha Bowl
It has gotten quite cold in Los Angeles and I’ve been craving warming and nourishing foods. For all you east coasters, not as cold as you all are experiencing but you don’t move to LA to accessorize your tee shirt with a winter hat. I have been throwing together so many bowls that feel nutritious but really satisfying as well and this Winter Buddha Bowl has been one of my favorites lately.
It is packed with nutrition and is something you can meal prep and have for the whole week. Here’s what the nutrition profile looks like:
Avocado: A healthy fat that can lower cholesterol, provide potassium benefits, and increase your fiber consumption
Sprouted Pumpkin Seeds: The “sprouted” part makes them easier to digest, they’re high in immunity boosting antioxidants and magnesium which helps regulate digestion and calm your nervous system
Sprouted Rice: A great grain for eliminating bloating and cramping, it’s a highly nutrient dense food which can provide a dose of critical minerals
Kale Pesto: Besides being delicious, this gluten and dairy free pesto alternative is filled with heart healthy greens
Delicata Squash: High in vitamins C and B, this squash also has plenty of fiber, magnesium, and manganese to keep blood sugar stable and your digestion regular
Pomegranate Seeds: A strong antioxidant that helps with blood regulation, aches and pains in the body, and keeps your skin clear
Spinach: Heart healthy, good for eye sight, digestion, and so much more - you can sautee this too with garlic for an added immunity boost
That’s it! It’s a super simple recipe that is as delicious as it is nutritious. Enjoy!
Winter Buddha Bowl
Ingredients
- 1 bag of Trader Joe’s wild sprouted rice
- 1/4 cup pomegranate seeds
- Handful of sprouted pumpkin seeds (toasted if you prefer a nuttier flavor)
- Handful of organic spinach
- 1 bag of Trader Joe’s pre-cut delicata squash
- 1 tablespoon of Trader Joe’s kale pesto
- 1 teaspoon chia seeds
- 1 teaspoon organic shredded coconut
- 1/4 cup of olive oil
- Cumin
- Salt
- Pepper
- Half a lemon
Instructions
- Preheat the oven to 375 and arrange the delicata squash on a pan with olive oil, salt, pepper, and cumin - make sure they’re not overlapping
- Bake for 20 minutes or until slightly blackened turning over the squash halfway through for even cooking
- While the squash is baking, cook the sprouted rice according to directions- aim for the softer rice which cooks for 5 minutes longer and involves a bit more water
- One the squash and rice are set - assemble your bowl!
- Top with salt, pepper, a bit of olive oil, some coconut shreds and a squeeze of half a lemon - you can also put whatever other dressing or toppings you want on this
- Enjoy!
Health coach, meditation teacher, reiki master and woman on a mission to help you live life on your terms.
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